pastry for single crust pie (9-inches)
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla extract
2 eggs
3 tbsp. raspberry jam
whipped topping (optional)

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450°F for 5 minutes. Remove foil.

Bake 5 minutes longer. Remove from oven. Reduce heat to 350°F.

In a mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating at low speed until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.

Bake for 25 to 30 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie.

Yields 6 to 8 servings.